Portobello mushrooms are big hearty mushrooms that are perfect for vegan and vegetarian sandwiches. They have a rich taste, robust texture and absorb the flavors that you add to them. This vegetarian recipe is light, fast and easy to make. The succulent Portobello sandwich with crumbly cheese are a perfect blend of flavors and textures that make this sandwich amazing.
PORTOBELLO MUSHROOM SANDWICH
This sandwich is great for breakfast or lunch. You can use any healthy bread and vegetables to make this sandwich delicious and healthy. I used whole-wheat sandwich thins, but you can also use whole-wheat bread or even a hamburger bun. I like crumbly cheese in this recipe, but if you would like, you can use a more melty cheese like mozzarella or go gourmet and make your sandwich with a rich goat cheese. This sandwich is topped with fresh spinach leaves that can also be substituted for kale or lettuce. Because the Portobello is so versatile, you can add any tasty ingredients to make it your own.
When would you like to enjoy this sandwich? What kind of toppings do you like? Would you like to see more vegetarian recipes like this one? Please comment below, try this recipe and let me know how you liked it. Send me pictures of your finished recipes on Instagram and Facebook with #SpicyLatinaMom and don’t forget to share this recipe with your friends.
Here are some facts about PortoBello Mushrooms you might find interesting… Portobello mushrooms are large, flat and meaty. They have a texture that is thick and hearty, which makes them perfect as a meat substitute. Their size is attributed to their age – the older, the bigger. Some can even be five to six inches wide! Because they are so mature, they are open wide and lose a lot of their water content. That is what gives them that thick meaty texture. This is a vegan and vegetarian favorite because of its texture. The Portobello mushroom has a rich flavor, but also absorbs the flavors you add to it. Sauces, herbs and spices all enhance the wonderful taste of this delicious mushroom. Portobellos have antioxidant properties and are a good source of potassium. They are also packed with protein and vitamin C.
1 large Portobello mushroom
¼ cup of cheese
1 tsp of Italian seasoning
1 tsp of salt
2 slices of whole-wheat bread
1 tbsp of mayonnaise
- Cut the stem from the Portobello and remove some of the gills from under the cap
- Chop the stem and gills
- Add cheese, Italian seasoning and salt and mix well
- Fill the Portobello cap with the mixture
- Place in a saucepan on medium heat for 7 minutes
- Spread mayonnaise on bread add the stuffed Portobello and spinach
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